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Categories:Viewed: 63 - Published at: 8 years ago
Ingredients
- 6 eggs, lightly beaten
- 2 tablespoons peanut or canola oil, divided
- 4 ounces mushrooms, thinly sliced or cut into small chunks depending on your preference
- 4 or 5 scallions, sliced thinly, reserve a small amount for garnish if you like
- a few handfuls of roughly chopped pea shoots, or if you don't have access to those, then a few handfuls of thawed frozen peas or snow peas thinly sliced on the diagonal
- 1 cup kimchi, thinly sliced
- 4 cups cooked and cooled medium grain brown rice (or brown germinated rice)
- 2 tablespoons lower sodium soy sauce
- 1 - 2 teaspoons sesame oil
- sprinkle toasted sesame seeds
- sprinkle nori flakes or thinly sliced from sheets
Method
- Set a large skillet or wok over medium heat and once heated, add 1 tablespoon of the oil and then the eggs. I like to let it set a little like a thin omelet or crepe and then flip and scramble a little. You could also just scramble the eggs. Once cooked, remove eggs from pan to a plate and set aside. If you've let the eggs set omelet-like, cut into thin strips.
- Add the other tablespoon of oil and raise heat to medium high and cook the mushrooms until they soften.
- Add the scallions and pea shoots (or substitute) and cook a minute or two more.
- Add the kimchi, rice and soy sauce and stir fry for another few minutes unti all contents have warmed through and are well combined. If the mixture seems dry, add a splash or two more soy sauce. If sodium is an issue, you can always sub a little no salt added chicken stock or even some water here.
- Mix the eggs back in and toss gently and let rewarm.
- Turn off heat and add 1 teaspoon of sesame oil. Mix. Add more to taste.
- Top with remaining scallions, nori and sesame seeds
